Rustic Blueberry Muffins

These are sort of a mix between a muffin and a scone. The original recipe came from my culinary school instructor (no clue where he got it from), but I've modified it a bit over the years, so I guess you could call it mine...? It works well with cranberries, blueberries or other fruits too. I use fresh when available, but this time of year I had to use frozen berries. No need to thaw first, just dump them in and bake away. I made a batch of these today to eat for breakfast during the week. Mmm....

Ingredients

• 1 3/4 cups flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 Tablespoons sugar
• 4 Tablespoons butter, melted
• 2 eggs, beaten
• 3/4 cup milk
• 1 cup fresh/frozen berries

Directions

1. Line muffin pan with cupcake liners or grease pans with butter.

2. Sift the flour, baking powder and salt into a medium bowl. Stir in the sugar.

3. Mix butter, eggs and milk together and pour into flour mixture. Mix gently until ingredients are just barely combined, then add berries.

4. Fill muffin cups 2/3 full and bake in preheated oven at 400 for 20 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.